Caprice

營業中

休息中

This Michelin 3-star restaurant is located in Four Seasons Hotel Hong Kong, offering exquisite French cuisine under the helm of Chef Guillaume Galliot. My last visit was almost five years ago, and it is with great anticipation we arrived on the night, to enjoy a nice meal before I have to head to Sumatra on the next day.We were seated at the window side overlooking the gorgeous view of Victoria Harbour, and the familiar ambience, with the soft lighting, white tablecloth, comfortable chairs and soft music on the background, all created a wonderful experience for us to savour every moment.We ordered the Menu Connaisseur ($3,988 each) and the prestige wine pairing ($2,480). For the start, I also had an extra glass of Louis Dousset Rose de Saignee ($400), a rather unique rose made from Pinot Noir. The Amuse Bouche comprised of three pieces, one was Foie Gras with Mushroom Tart, the second was Ballini with Egg and Caviar, and the last was Pita Bread with Curry Chicken Mousse. All three were creative and finger-licking good in taste. The first course was White Asparagus Veloute with Kristal Caviar from La Maison Kaviari. The thick white sauce was delicious, full of flavours from the stock. The prized white asparagus underneath was tender and without any fibre, but the most eye-catching was the large amount of premium caviar, with its savoury and salty notes helped to bring forward the delicate taste of the white asparagus. The wine paired is Etienne Sandrin A Travers Celles Extra Brut, a Champagne dominated by Pinot Noir, blended with a bit of Pinot Blanc. A very interesting wine. The second course was Alaskan King Crab, Crustacean Jelly, Gillardeau Oyster and Oscietre Prestige Caviar from La Maison Kaviari. A signature of the restaurant, the complexity in flavours when mixing the different elements together was mind-blowing. The sweet and delicate crab meat, the rich, slightly briny oyster, umami from the crustacean jelly and the savoury of the caviar all combine so well together and harmonized to make this amazing dish. The wine paired was Domaine Gallety Cuvee Gallety Blanc from Rhone, a blend of Grenache Blanc, Roussanne and Marsanne, matching well with the food in complexity.The third course was Green Pea Soup, Brie d’Amour Cheese Ravioli with Almond Emulsion and Mint Oil. The rich, velvety green pea soup was memorable, highlighting the green peas with the right amounts of acid and seasoning from the mint oil and almond emulsion. The ravioli was cooked perfectly, with the goat cheese filling oozing a bit of creamy softness. The wine paired was Anne-Claire Schott Chardonnay, a biodynamic wine from Switzerland, with good acidity and nice minerality. The fourth course was Brittany Blue Lobster, Beetroot and Chocolate with Ruby Sauce. The lobster was very sweet in taste, and the beetroot on the side had an interesting flavour mixed with chocolate. The ruby sauce was made from the lobster stock, mixed with raspberry juice to form a sweet and savoury condiment to pair with the lobster. The wine paired was Domaine Prieure Roch Ladoix Le Cloud. A very juicy and easy-drinking Cote de Beaune to go well with the lobster, even though it is a red. For the fifth course, I had chosen the Poached Chicken with Lemongrass, Green Asparagus and Tom Kha Gai Sauce, while my wife had Kagoshima Beef, Potato Croissant Garnished with Beef Cheek ($500 additional). The chicken was juicy and not rough, with the Thai-flavoured sauce a surprisingly creative element, the spicy and herbs were not overpowering. There was also a langoustine on the side which felt a bit awkward to me though. The green asparagus, however, was tender and good in taste. The wine paired was Julien Cecillon Cornas, quite an interesting match with the spicy note of the sauce. Frankly, after checking with my wife, probably going for the beef would be the better option.The sixth course was Caprice Cheese Cellar, with the staff pushing a cart displaying a wide range of cheese. Definitely one of the largest selections, I ended up picking some more traditional ones, like Roquefort, Camembert, and Petit Fiance des Pyrenees. All the cheese were very good, and if I was not so full, I would be tempted to try out much more. The wine paired was the famous Chateau d’Yquem, with the apriot and honey flavours so vibrant, matching perfectly with the blue cheese in my opinion.For the pre-dessert, the Yogurt Sorbet was refreshing, with a bit of shaved lime on top to further brighten the aromas with citrus notes. A good transition to the more indulgent and sweeter dessert coming up.  The seventh course was Chocolate Souffle. The perfectly formed souffle was fluffy and airy, rich in the cocoa aromas, and appropriate in sweetness. The touch of spicy notes made this warming to the stomach. On the side was the vanilla ice-cream which was also very nice. The wine paired was Bodegas Toro Albala PX Converto Seleccion 1955! A very old aged PX with fantastic development characters. Service was very good, with the staff friendly and courteous, as would be expected from such a highly esteemed restaurant in one of the top hotels in town. The bill on the night was $12,772 which apparently was very expensive but if you want to enjoy a nice French dinner featuring premium ingredients and exceptional cooking techniques, this is still a good option to consider. 繼續閱讀

tried many michelin restaurants in HK and probably Four seasons dinner was the most expensive one. but feeling disappointed. cold onion soup was thick and couldn't finish it. tomato appetizer had lack of taste, absolutely dull and boring, didn't even finish it. why even serve such dish? chefs could probably choose different sort of tomatoes, with richer taste. service was good but in general feels overpriced for such quality. 繼續閱讀

一直都想試下多年米芝蓮三星嘅Caprice一位難求 但幾個月前終於試到Lunch Set 5 courses $1,098 per person(Appetiser + Soup + Fish + Meat + Dessert) 而晚餐7道菜$2,980 per person所以lunch呢個價錢食到3星法國菜都好抵下以下係2023年4月時嘅menu點菜後店員會遞上一籃麵包 等你揀選自己想食嘅包 全部新鮮焗製 仲係暖暖地 塗上牛油即刻融化 令麵包有著香濃牛油味Amuse-Bouche【紅菜頭帶子】餐前小點係兩片薄薄嘅紅菜頭皮包裹住帶子 手工精細 味道清新 好開胃Appetiser 【龍蝦伴蘑菇奶凍及八角】賣相非常吸引 將龍蝦切成片再擺成花狀蘑菇八角奶凍味道非常濃郁【澳洲和牛他他拌法國生蠔配特級魚子醬 +$550】呢個係意想不到將生蠔拌入他他 鮮味十足Soup【鴨肉清湯配鴨肝雲吞】呢個湯好特別 唔係一般濃稠嘅西式湯但佢味道鴨香味好重 加埋鴨肝雲吞 味道好濃【芹菜頭濃湯伴蘑菇配帕馬森芝士】呢個就真係濃稠嘅湯 濃濃嘅芝士 Fish【法式魚肉慕絲伴海鮮配香檳汁】魚肉慕絲整成橢圓形 質感柔滑即席淋上香檳汁 質感濃稠 整體會有少少膩【法國藍龍蝦伴紅菜頭及朱古力配紅菜頭汁 +$650】龍蝦肉質非常彈牙 朱古力配紅菜頭汁配搭新穎Meat【慢煮黃油雞配奶油汁】雞肉超滑嫩 配上滿滿嘅奶油汁 每一啖都滿足【牛臉頰伴蘑菇及香脆薯塊配紅酒肉汁】牛臉頰非常軟腍 入口即溶咁頭先好多道菜都係偏濃味 食到呢道菜加上蘑菇香脆薯塊配紅酒肉汁 感覺會有少少膩 因為中間好似冇咩清一清味蕾嘅機會 但就咁呢道菜係出色嘅Dessert【時令梳乎厘 +$150】上面提到已經開始食到好膩好滯 但我見到有梳乎厘 我就忍唔住好想食梳乎厘做得非常鬆軟 朱古力味好濃 加入雪糕 無論味道定口感都十分出色【士多啤梨乳酪慕絲配士多啤梨雲呢拿雪糕】呢個就真係可以解膩嘅甜品終於有個清新香甜嘅味道去中和番個膩感Petit Four最後仲有 Petit Four放喺首飾盒上面咁 又靚又好食Coffee or Tea整體無論食物定服務都不負三星之名唯一我係覺得menu由頭到尾都係重口味如果中間可以加個sorbet中和番就好啦 繼續閱讀

Amuse Bouche: A delicate cucumber and mint gazpacho served in a miniature crystal glass was placed before me. The flavors were a symphony of freshness, with the crispness of the cucumber beautifully complemented by the subtle aroma of mint. This bite-sized starter was a delightful prelude to the gastronomic adventure that awaited.Petit Fours:These bite-sized sweet treats were nothing short of art pieces. From the rich, velvety chocolate truffles that melted on the tongue to the dainty fruit tartlets that burst with vibrant flavors, each petit four was a testament to the pastry chef's skill and creativity. The variety offered something for every palate, and I couldn't help but savor each morsel. Foie Gras:A seared Foie Gras accompanied by a delicate quince compote and freshly baked brioche was presented before me. The Foie Gras was rich and buttery, melting effortlessly on the palate. The tangy sweetness of the quince compote provided a harmonious contrast, while the brioche added a delightful textural element. This dish was a true indulgence, capturing the essence of luxurious French dining.Cheese Platter:An artfully arranged assortment of local and imported cheeses adorned the platter, accompanied by an array of accompaniments ranging from honeycomb to freshly baked baguette slices. Each cheese had its distinct character, from the creamy Brie to the robust Roquefort. The interplay of flavors, textures, and aromas made this platter a journey through the world of cheeses, celebrating the finest offerings from dairy artisans. 繼續閱讀

米芝蓮三星法國餐廳Caprice 華麗的裝潢、維港的海景、創意和美味融合的美食、配上優質的服務，帶來100分的用餐體驗。隨年紀漸長，學會適時善待自己。今年選了米芝蓮三星法國餐廳Caprice慶祝生日。果然沒有讓人失望。Caprice的服務真的一絲不苟，盡善盡美。餐廳每一位服務員都笑面迎人，完全不迴避與你眼神接觸。每當四目交投，他們都微笑點頭回應，印象深刻。每次到華麗氣派的地方用餐，都會有種環境壓力，怕說話的聲浪太大，餐桌禮儀怕失禮，外籍服務員話說太快聽不懂等，當天完全沒有這種感覺。值桌服務員Sammy親切有禮，生動且清晰的食物介紹，話語間滲透出豐富的食物知識，對答輕鬆自然。當天選了一個4道菜及5道菜的午餐，嘗了以下菜式：餐前麵包及小吃前菜：龍蝦伴印度咖哩及椰奶湯：蘭度豆濃湯伴法國藍蝦泡沫主菜：時令鮮魚伴藏紅花汁法國乳鴿伴紅菜頭配車厘子汁法國牛仔柳伴薑及甘荀甜品：香蕉巧克力伴榛子杏仁脆餅伴可可雪葩時令梳孚厘Caprice 的食物在創意中融入不少亞洲特色。前菜的龍蝦肉配椰香咖喱，湯品加入印度的蘭度豆，主菜法國乳鴿配車厘子汁一試難忘。由前菜到甜品每一道的味道都恰到好處，使用不同食材豐富層次，但又不喧賓奪主，完全零違和感。寫食評時搜索到Caprice 主廚Guillaume Galliot的一席話：「我相信在最簡單的食材裏也能找到矜貴之處，能夠將其轉變成與別不同的菜式。」果真說到做到。午餐人均$1200，嚐到每日新鮮空運的法國食材烹製的米芝蓮3星美饌，值得造訪。🇫🇷Caprice🇫🇷📍中環金融街8號四季酒店6樓☎️+852 3196 8882 繼續閱讀